Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 26 2022
Cooking Techniques - Reverse Sear
Image From foodnetwork.com
The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan. I’m a fan of this technique as it provides more control of the internal temperature, a stunning browned crust, and a more tender piece of beef.
The good news, using the reverse sear steak method will allow for more controllable odds of making the perfect steak while maximizing its flavor. With just a few simple changes like gently cooking the beef at a low temperature in the oven first, and then searing it at the very end will undoubtedly result in delight and high fives! Follow this step-by-step guide on how to reverse sear a steak.
Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F and then seared afterward in a preheated cast iron skillet.
The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on.
Slow and even heat in the oven provides more control and prevents overcooking.
More consistent pink internal color, while limiting cooked grey edges.
A thick cut of beef can be gently cooked to nearly the right level of doneness.
Pan-searing at the end of cooking in a preheated cast iron skillet creates a beautiful crust by the Maillard Reaction.
Finishing the cooking in a pan allows for a flavorful sauce to be made using the fond and pan drippings.
More affordable than using a Sous Vide, but a similar cooking process.